According to good manufacturing practice, but also according to legal regulations, it is necessary to conduct analysis of raw materials prior to their use in production. In baker's industry it is indisputably necessary to conduct analysis of basic raw materials such as the flour, which define parameters of production, and which also define admissibility and compliance of raw materials with legal regulations.
Goal of this final report is to ascertain the quality of two types of flour, which are most often used in baker's industry.
The conducted analyses of flour were: determining amount of moisture in the flour, determining of quanitity of ash in the flour, determining of quantity of the wet gluten in the flour, amylolytical activity or falling number, and farinograph dough rheology testing.
Research was carried out on four different samples of the wheat flour. Flour that is most used in the households is the wheat flour, which is obtained by grinding the previously cleaned and prepared variety of wheat „Triticum aestivum“. Flour is a product created by the successive mechanical grinding and sifting of the wheat seeds. On the first day test was conducted on the flour T-550 from the silo cell No. 1 and T-850 from the silo cell No. 2, while on the second day test was conducted on the flour T-550 from the silo cell No. 3 and T-850 from the silo cell No. 4. The analysis was conducted on flour product's of mill and baker's manufacturing plant "Papuk" d.d. Našice.